Group A1
Ingredient
KG
Wheat Flour
1.000
0.010
Sugar
0.230
Milk
0.020
Eggs
0.200
Water
0.350
0.010
0.020
Total Weight: 1.840
Total Weight: 0.100
Group B1
Ingredient
KG
0.180
Sugar
0.276
Egg Yolk
0.138
Almond Nibs
0.060
Cake Flour
0.600
Baking Powder
0.006
Water
0.120
0.027
Total Weight: 1.407
- Mix all ingredients (A1) at low speed for 4mins and high speed for another 7mins.
- Add in ingredient (A2) and mix at low speed for 1min then high speed for 1min and 30sec.
- Dough temperature should be rested at 26°c for 1hr and punch it several times and let it rest for another 20mins.
- Divide the dough into 60g each and rest it for 20mins.
- Mix all ingredients (B1) at low speed for 1min and then medium speed for 3mins until it is evenly mix.
- Let it rest in the chiller for 30mins then sheet it into 3mm thick using a round cutter then keep in chiller for another 30mins.
- Shape the dough into round shape and cover with the skin batter.
- Proof the complete dough in room temperature for 100mins.
- Then bake it at 200°c (top) and 180°c (bottom) for 16mins and it is ready to be served.
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